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My first attempt at smoking a brisket

post #1 of 5
Thread Starter 

Just recently got a Masterbuilt electric. I've used a few times for sausages and ribs, but this was my first time trying anything substantial.

 

 

I used the method I read on here of smoking until 170, wrapping in foil until 190, and then wrapping in a towel and placing in a cooler.

 

I think it turned out pretty good. I did actually start with a larger brisket that I ended up cutting into two pieces because it wouldn't fit. The smaller one was done earlier was not as tender or moist, so I'm thinking of maybe just chopping it up and using it to make a chili.

 

For the one pictured above that turned out better, I actually ended up oversleeping after I put it back in a foil so I didn't take it out until it was closer to 195, but I think it turned out better. I'm eating some of it right now on a Hawaiian roll.

post #2 of 5

Looks good. 195 is still on the low side of done. Did you use the probe method to test for tenderness? 

post #3 of 5
Hi mrtopos...looks like a real good first effort! Nicely done...and your next one will only get better!

Agree with bmaddox...it is likely that the reason the smaller chunk was less tender and moist was because it was a bit under cooked. Every hunk of meat is different, but a good rule of thumb is to take a brisket to an internal temp (IT) of 200* minimum, then begin periodically probing it in a few places to test for tenderness. The last brisket I cooked went to 208* IT before it was tender enough to suit me.

Hope that helps...
Red
post #4 of 5
Thread Starter 

That sounds about right. I did end up taking the smaller one at a lower temperature than the larger one.

 

The larger one I was really happy with. When I poked it it almost shook like a Jello mold.

post #5 of 5
Every smoke is different. I took a brisket flat to 203 and it was so mushy it was a roast. Nice work!
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